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24p each est.Price per unit
85p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the potatoes in boiling water for 10 minutes, or until tender. Preheat the grill to high. Scatter the onion and green pepper into a shallow roasting tin, sprinkle with the oregano and grill for 5 minutes
Drain the can of tuna, reserving the oil. Roughly flake the fish. Stir the lemon juice and plenty of black pepper into the oil to make a dressing. Add the tuna, tomatoes and olives to the roasting tin. Place the feta on top and grill for a further 5 minutes, or until the feta starts to colour.
Drain the potatoes and divide between 2 serving plates, or a single platter. Stir the coriander into the hot salad and spoon on top. Drizzle with the olive oil dressing to serve.
For a vegetarian option, try swapping the tuna for a can of drained Essential beans, lentils or chickpeas. Make a dressing using 2-3 tbsp extra virgin olive oil, lemon juice and black pepper.
Typical values per serving when made using specific products in recipe
Energy | 2,416kJ/ 577kcals |
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Fat | 25g |
Saturated Fat | 11g |
Carbohydrates | 48g |
Sugars | 14g |
Fibre | 8.8g |
Protein | 32g |
Salt | 2.2g |
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